Weeknight Artichoke Chicken

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Artichoke chicken is an easy Instant Pot chicken dinner recipe, featuring smoked paprika, jarred artichoke hearts, and thyme for a delicious herby flavor and a beautiful color.

An overhead shot of a white bowl filled with artichoke chicken and rice. Several large artichoke hearts surround the chicken. A silver fork is arranged vertically on the left side and a sprig of thyme garnishes the upper right side of the dish.

Why You’ll Love This Recipe

This recipe has a short, sweet list of ingredients and takes just a few simple steps. But it doesn’t lack for flavor in the least. Plus, the ingredients are pantry-friendly, and you can easily mix and match them with whatever you have on hand.

We adapted this recipe years ago from a slow cooker artichoke chicken recipe. We love serving it for holiday meals; however, it’s quick enough to make a great weeknight meal, so don’t just save it for special occasions.

This is one of our go-to Instant Pot chicken recipes that uses boneless, skinless chicken breasts. It’s delicious served over Instant Pot / Pressure Cooker White Rice

an overhead shot of all of the ingredients required to make artichoke chicken, including chicken breasts, artichoke hearts, chicken broth, butter, corn starch, salt and pepper, spices, thyme, and cooked rice for serving


Here is everything you need to make quick and easy Instant Pot artichoke chicken:

  • Chicken. We use large boneless, skinless chicken breasts.
  • Seasonings. Spice up your dish with smoked paprika and dried thyme.
  • Butter. I always use unsalted butter. If you only have salted, omit the added salt and only add more to taste. 
  • Chicken broth. You can use canned or homemade. 
  • Artichoke hearts. Make sure to drain the artichoke hearts first. 
  • Cornstarch. This thickens up the sauce to coat the chicken and artichokes. 
An overhead shot of the browned chicken inside the Instant Pot prior to ccooking

How to Make Artichoke Chicken in an Instant Pot

This easy recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.

Start by seasoning the chicken with salt, pepper, and smoked paprika. Then use the sauté feature to melt the butter in the pressure cooking pot. Working in batches, brown two chicken breasts at a time until they’re golden brown on both sides. Transfer the browned chicken to a plate and repeat with the remaining chicken. 

Tip: If you’re in a hurry, you can brown the chicken on only one side or skip the sauté step entirely.

An overhead shot of the chicken after cooking in the Instant Pot, with the artichoke pieces floating on top

Then add the chicken broth and thyme and return the chicken to the pressure cooking pot. Cook on high pressure for five minutes, then release the pressure manually.

While the chicken cooks, dissolve the cornstarch in the water. When you remove the Instant Pot lid, push the chicken to one side of the pot and stir in the cornstarch mixture.

Select Sauté again and bring the mixture to a boil, stirring constantly while the cornstarch thickens. Finally, stir in the artichoke hearts until the sauce is thickened and coats the chicken and artichokes. Serve and enjoy!

an overhead vertical shot of a white bowl filled with artichoke chicken, served on a bed of white rice with artichoke hearts and a sprig of thyme on the lower right. The bowl is stacked on a white plate and white napkin, with a white salt and pepper shakers visible in the top right.

Important Tips for Making Artichoke Chicken

I find that it’s best to use an instant-read thermometer to make sure that each chicken breast is fully cooked. It should register at least 165°F in the thickest part of the breast after cooking. If yours are still undercooked, use the Sauté feature or cook at high pressure for another 1 to 2 minutes. 

Browning the chicken adds a lot of delicious flavor to the dish, but it does add an extra step. If you’re short on time, you can skip the browning step. 

Be sure to stir the mixture well after you add the cornstarch mixture and bring it to a full boil, otherwise the starch may not fully cook and can become lumpy. 

a close-up 45 degree shot of artichoke chicken, with white rice and artichoke hearts and garnished with a sprig of thyme.

Frequently Asked Questions about Artichoke Chicken 

How should I store leftovers? 

Store leftover chicken in an airtight container for up to four days. 

Can I add other ingredients?

Yes, if you’d like to switch up the ingredients in the recipe, you could add other vegetables. The original recipe called for mushrooms, which you would need to sauté first in the pressure cooking pot. You could also do the same with onions, bell peppers, leeks, or other veggies. 

Can I use chicken thighs?

Yes, you can use bone-in chicken thighs instead of breast if you prefer with no change to the cooking time. 

Can I double the recipe?

Yes, to double the recipe, just double the ingredients, not the cooking time. That doesn’t need to change. But be sure not to fill your pot more than two-thirds of the way full. You may need an 8-quart pressure cooking for this recipe. 

Quick note: We initially made this recipe for Christmas Eve and New Years Eve, adapted from the Holiday Slow Cooker cookbook by Leigh Anne Wilkes, who writes at Your Homebased Mom.

You can find more information about converting recipes into pressure cooker recipes on my How to Convert a Recipe into a Pressure Cooker Recipe post.

a 45 degree shot with a white bowl filled with artichoke chicken and rice in the foreground, with an Instant Pot visible in the background on the left

MORE Chicken Dinner Recipes

Try these other easy weeknight chicken recipes next:

Pressure Cooker (Instant Pot) Artichoke Chicken over rice on a white plate with fork

Do you LOVE this recipe?
Leave us a review below to tell us why!

an overhead vertical shot of a white bowl filled with artichoke chicken, served on a bed of white rice with artichoke hearts and a sprig of thyme on the lower right. The bowl is stacked on a white plate and white napkin, with a white salt and pepper shakers visible in the top right.

Artichoke Chicken – Instant Pot recipe

Servings: 4 -6 servings
Prep Time: 20 minutes
Cook Time: 5 minutes
Additional Time: 5 minutes
Total Time: 30 minutes
Course: Chicken
Cuisine: American
Keyword: artichoke chicken, easy artichoke chicken recipe, instant pot artichoke chicken, instant pot chicken recipe, instapot chicken recipe, meat, pressure cooker artichoke chicken, pressure cooker chicken recipe
This Artichoke Chicken is a quick Instant Pot dinner that gets major flavor from smoked paprika, thyme, and butter for creaminess. 
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  • 4 large boneless skinless chicken breasts
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 cup butter
  • 1 can 14 oz chicken broth
  • 1/2 teaspoon dried thyme leaves
  • 1 jar 14 oz marinated artichoke hearts, drained
  • 3 tablespoons cornstarch
  • 1/4 cup cold water
  • Prepared rice or pasta for serving


  • Preheat the pressure cooking pot using the sauté button. Season the chicken with salt, pepper, and smoked paprika. Melt butter in the cooking pot. Add 2 chicken breasts and brown until golden on both sides, about 2 minutes per side. Remove to a plate and repeat with remaining chicken breasts.
  • Add chicken broth and thyme to the pressure cooking pot. Add browned chicken. Lock the lid in place. Select High Pressure and 5 minutes cook time. When the cook time ends, use a quick pressure release.
  • In a small bowl, dissolve cornstarch in cold water. Push chicken to one side of the pot and add cornstarch mixture and stir to combine. Select Sauté and stir constantly until sauce thickens and boils. Stir in the artichoke hearts
  • Serve chicken and sauce over prepared rice or pasta.


Notes: If you're a mushroom lover, add 1/2 lb. mushrooms, trimmed, washed, and halved. Sauté the mushrooms in the cooking pot before browning the chicken, then remove to a plate and stir them in just prior to serving. Or, for convenience, you can always use canned mushrooms.


Serving: 1g | Calories: 266kcal | Carbohydrates: 12g | Protein: 27g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Cholesterol: 90mg | Sodium: 534mg | Fiber: 1g | Sugar: 1g


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originally published February 24, 2023 — last updated June 1, 2024
Categories: Chicken